Roasted Carrot Soup with Toasted Coconut
1 pound organic carrots, trimmed and peeled
3 shallots, trimmed and peeled
— Olive oil — Kosher salt — Black pepper in a mill
2 tablespoons coconut oil or extra virgin olive oil
2 garlic cloves, minced
1 tablespoon freshly grated ginger
2 teaspoons ground cumin
1 teaspoon coriander seed, crushed
1 teaspoon ground cardamom
3 cups homemade kitchen stock or vegetable stock
1 14-ounce can coconut milk
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro leaves
2 tablespoons sliced coconut, lightly toasted
Preheat the oven to 350 degrees.
Put the carrots and shallots into a roasting pan or on a baking sheet, drizzle with a little olive oil and toss to coat them thoroughly. Season with salt and pepper. Set on the middle rack of the oven and roast until tender when pierced with a fork. This will take about 45 minutes, a little less if the carrots are small, a bit longer if they are particular big. Turn the vegetables now and then so that they don’t burn. Set aside to cool. When easy to handle, cut the shallots into small dice and cut the carrots into thin slices.
Put the coconut oil or extra virgin olive oil into a large saucepan or soup pot set over medium heat, add the shallots, garlic and ginger and sauté for 90 seconds. Add the cumin, coriander and cardamom and season with salt. Stir in the carrots, add the stock and simmer gently over low heat for 15 minutes. Stir in the coconut milk and lime juice, heat through and remove from the heat. Puree thoroughly with an immersion blender.
Season the soup very generously with black pepper and correct for salt. Ladle into soup plates, garnish with cilantro leaves and toasted coconut and serve right away.
Michele Anna Jordan is author of the new “Good Cook’s” series. Email her at firstname.lastname@example.org